Food Recipes Side Dishes Potato Dishes Aunt Elsie's Texas Potatoes 5.0 (1) 1 Review Modern Family actor Eric Stonestreet got this fantastic potato casserole recipe from his great-aunt Elsie Ball. Stonestreet calls them "Kansas potatoes" because he's from Kansas. "I don't think Texas will mind," he says. The original recipe calls for canned cream of chicken soup, but taking a few extra minutes to prepare a homemade sauce makes this already delicious casserole even better. Slideshow: More Potato Recipes By Eric Stonestreet Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Abby Hocking Active Time: 30 mins Total Time: 1 hr 30 mins Yield: 10 to 12 Cook Mode (Keep screen awake) Ingredients 2 1/2 sticks unsalted butter—1 1/2 sticks cubed, 1 stick melted 1 large onion, finely chopped Kosher salt Pepper 1/4 cup plus 2 tablespoons all-purpose flour 2 1/2 cups chicken stock or low-sodium broth 2 1/2 cups cornflakes 1 cup plain dry breadcrumbs 4 pounds baking potatoes—peeled, shredded and squeezed dry 16 ounces sour cream Directions Preheat the oven to 350°. In a large skillet, melt the 1 1/2 sticks of cubed butter. Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Whisk in the flour and cook, whisking constantly, until bubbling, about 2 minutes. Gradually whisk in the stock and bring to a boil over moderately high heat, then simmer over moderately low heat until the sauce is thickened and no floury taste remains, 8 to 10 minutes. In a medium bowl, toss the cornflakes with the breadcrumbs and the 1 stick of melted butter. Season with salt and pepper. In a large bowl, combine the sauce with the potatoes, sour cream, 2 teaspoons of salt and 1 teaspoon of pepper and mix well. Scrape into a 9-by-13-inch baking dish and bake for about 20 minutes, until bubbling. Sprinkle the cornflake mixture evenly over the potatoes and bake for 20 to 25 minutes longer, until the topping is browned and crisp. Let stand for 10 minutes before serving. Make Ahead The casserole can be baked earlier in the day and kept at room temperature. Reheat to serve. Originally appeared: December 2016 Rate It Print